LEBANESE TABBOULEH SALAD ENJOY DAN:

                  LEBANESE TABBOULEH SALAD by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup bulgur (also known as cracked wheat)

3 tomatoes, chopped
2 cucumbers, peeled and chopped

4 scallions, bias-sliced into 1/2-inch lengths

3 garlic cloves, minced

4 bunches, fresh parsley, chopped finely, drained

1 bunch of fresh mint, chopped finely, chopped 1/3-cup olive oil

1/2-cup fresh squeezed lemon juice

1/2-teaspoon EACH sea salt and freshly ground black pepper

1/3-teaspoon of Lebanese 8 spice (recipe to follow)

DIRECTIONS:

1.   Place cracked wheat in a bowl and cover with 2 cups of boiling water.

2.   Let soak 30 minutes; drain and squeeze out excess water.

3.   Rinse all vegetables and let dry, especially the parsley and mint.

4.   Cut stems off parsley and then chop finely.

5.   Spread parsley on paper towels to get rid of the moister.

6.   Cut stems off mint, and finely chop the leaves.

7.   Lay on paper towel and let dry.

8.   In a mixing bowl, combine wheat, tomatoes, cucumbers, scallions, garlic, parsley, mint, salt & pepper, lemon juice and olive oil.

9.   Toss and add 8 spices and toss again.

10.                Refrigerate for at least 4 hours before serving.

11.                Toss again prior to serving.

LEBANESE 8 SPICES:

1/4-cup EACH black pepper, ground cumin, and paprika.

1/8-cup EACH ground Fenugreek, and ground cloves

2 teaspoons EACH ground nutmeg, and ground cinnamon

1 teaspoon ground cardamom

DIRECTIONS:

1.   Mix all ingredients together and place in air tight container.

ENJOY DAN:                                               BON-APPETITE!!